Short Cut Skinny Strawberry Cheesecakes
My Name is Amanda and I am addicted to food. Not just any food but luscious, savory, delectable treats. I have a hard time not baking with butter or cream cheese. I love dessert and there aren’t many nights that go by that I don’t crave something sweet. The problem is that other people are starting to notice my love of food. Not by the glint in my eyes when I look at a slice of chocolate cake, but by the size of my rear. ~chuckles~
In all seriousness, do you know how hard it is not indulge when the first thing your kids say after dinner is, “What’s for dessert?” I love eating fresh fruit, but sometimes that just doesn’t cut it. I have started buying these Oikos Greek Yogurts with Fruit on the Bottom and they are my new addiction. My kids asked me why I like them so much and I said, “MMM…they taste like cream cheese in a cup.” It was like my own words echoed in my head. Hmm…I wonder.
I hit the kitchen with my “cream cheese in a cup” and an idea. I came up with these Short Cut Skinny Strawberry Cheesecakes and they are heavenly. Not only will they do on those nights when I want something more. But they only have about 140 calories each which makes me completely innocent if I happen to have one.
I like that you can personalize them by changing the flavor of the yogurt, or the graham crackers to Chocolate or cinnamon.
Short Cut Skinny Strawberry Cheesecakes
Print Recipe
Ingredients
- 2 Cups Strawberry or other flavored Greek Yogurt
- 4-6 crushed graham crackers
- Cool Whip or other whipped topping
- Strawberries for garnish
Instructions
- Line a muffin pan with 6 paper liners.
- Put 1-2 tbsp crushed graham cracker crumbs in each liner.
- Top with 1/3 cup Yogurt
- Freeze for atleast 2 Hours.
- Remove before serving and top with cool whip and a strawberry.
- Keep remaining "cheesecakes" frozen until ready to serve
Notes
Gather your ingredients. I chose strawberry greek yogurt because that is what I had in the fridge…and I had some fresh strawberries to go with!
Just crumble the graham crackers. I didn’t want to get my food processor out so I used my hands and got more of a chunky crumble. Which was fine by me. I opted to not put any butter or anything to hold the crumbs together (I am going for low cal!) The yogurt and the paper line help hold it all together.
Top eat cup of graham crackers with about 1/3 cup of yogurt. Once topped place them in the freezer for atleast 2 hours.
When you remove them top them with a dollop of cool whip. Keep frozen until ready to serve.
These look so good and are pretty healthy too. Thanks for the great recipe
We made these using coconut flavored greek yogurt. They are great ! Thanks for the idea!